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Sweet Italian Sausage With Red Gravy and Pasta

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“This is one of my husband's family's recipes. It's simple and doesn't require much prep time, especially if you use a food processor to cut the onion and celery. Seasoning amounts are approximate, though I don't recommend shorting the sugar. The gravy (I would call it sauce, but the family insists on "gravy" ) should be sweet and basil-heavy to complement the flavors of the sausages.”
1hr 5mins

Ingredients Nutrition


  1. Warm olive oil in a skillet over medium heat while dicing onion and celery. Sauté vegetables until onions turn clear. Remove from heat.
  2. In a large pot (6 qt or larger, I use an 8 qt stock pot) over medium-low heat, combine tomato juice, tomato paste, water, diced tomatoes, onion, celery, sugar, and seasonings.
  3. Heat gravy to a boil (shouldn't need to raise heat above medium) and add sausages; boil for about 30 minutes, stirring occasionally.
  4. Prepare pasta according to package directions and drain. Spoon a small amount of gravy over pasta (in its own pot) and stir gently to help prevent sticking.
  5. Serving size is roughly a cup of pasta, one sausage, and about 3/4 cup gravy.

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